Chicken sauté with mushrooms and cream

This is the sort of thing everyone should know how to cook.  I have left the quantities to you, but be generous with the mushrooms and cream, and smell the garlic you have to see how strong it is.

jointed chicken pieces (your preference as to which)

mushrooms

garlic

lemon juice

white wine

double cream

freshly chopped parsley

Season the chicken pieces.  If you are using breast as well as leg and thigh, you will need to remove the breast from the pan once it is cooked through, adding it back at the end, so it stays juicy.

In a heavy based sauté pan, melt some butter and vegetable oil until the butter stops foaming, then sauté the chicken pieces over a moderate to high heat, so they are well browned on all sides.  Do it batches and you should only need to turn the pieces once or twice.

In a separate very large pan or casserole, salt and sauté the sliced mushrooms over a moderate heat, driving off the moisture and giving them a little colour.

Remove the excess fat from the chicken pan, then add the mushrooms to that pan on the heat.  Add your finely chopped garlic and stir around.  Before the garlic burns, pour in a glass of dry white and scrape the pan while it bubbles.  Add the lemon juice and cream, and some water if you need more liquid.  Cover and simmer for 45 minutes (remove the breast after 5, adding back at the end, if using).

Finish with the parsley and black pepper, taste and adjust for salt, lemon and pepper.  Serve with steamed basmati rice and greens.